Chicken In Red Curry and Coconut

Course : Curry
Serves: 4
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2 tablespoons vegetable oil
2 cloves garlic -- peeled and finely chopped
4 pieces chicken breast halves -- bone in, hacked
1 medium yellow onion -- peeled and sliced
14 ounces coconut milk -- * see note
2 tablespoons thai red curry paste -- * see note
1 teaspoon salt
1 tablespoon thai fish sauce -- *see note
1 bunch chopped fresh cilantro leaves -- for garnish

Preparation / Directions:

Heat a wok, add the oil and garlic, and stir-fry for 1 minute. Add the chicken and stir-fry until well browned. Add the onion to the wok and cook just until the onion is clear. Set the wok aside. In a 6-quart stove-top casserole, heat the coconut milk, red curry paste, salt, and fish sauce. Bring to a simmer and add the chicken and onion. Cover and simmer until the chicken is tender, about 15 minutes. Garnish with coriander. * available at some Asian markets NOTES: I've used bonesless chicken breast cut into bite-sized chunks with good results. This last time I also did the casserole part of the cooking in the oven at about 375 degrees, and that worked well also. When I've done it on top of the stove, I used a regular casserole and a heat dif


Nutritional Information:

460 Calories (kcal); 35g Total Fat; (67% calories from fat); 32g Protein; 6g Carbohydrate; 93mg Cholesterol; 634mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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